1 cup uncooked wild rice blend (I use Rice Select Royal Blend with Flaxseed)
1 chopped yellow onion
1 cup diced carrots
1 cup diced celery
7 tbsp butter, divided
1 clove garlic, minced
4½ cups chicken broth
1 tsp dried thyme
¼ tsp rosemary
¼ tsp sage
salt and pepper to taste
1 lb boneless skinless chicken breast halves
½ cup flour
1½ cups milk
3 drops of pure grade essential lemon oil
Instructions
Cook rice according to directions on package.
In a large stockpot, saute the onion, celery and carrots in 1 tbsp of butter. Once tender, add the garlic and saute for one minute. Add in spices, salt and pepper, chicken broth and chicken. Cover pot and simmer for 12-15 minutes until the chicken is cooked through. Remove chicken and shred. (I use my stand mixer for this! So simple!)
Return the chicken to the soup, and also add the rice.
In a separate saucepan, melt the remaining butter, and whisk in flour, alternatively with the milk to make a cream. Add this to the soup as well, followed by the drops of lemon oil and stir well.
Enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/11/20/creamy-chicken-and-wild-rice-soup/